WO2011141951A1 - Food that is easy to chew and swallow, and process for production of the food - Google Patents

Food that is easy to chew and swallow, and process for production of the food Download PDF

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Publication number
WO2011141951A1
WO2011141951A1 PCT/JP2010/003168 JP2010003168W WO2011141951A1 WO 2011141951 A1 WO2011141951 A1 WO 2011141951A1 JP 2010003168 W JP2010003168 W JP 2010003168W WO 2011141951 A1 WO2011141951 A1 WO 2011141951A1
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WO
WIPO (PCT)
Prior art keywords
food
parts
mass
flour
gel
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PCT/JP2010/003168
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French (fr)
Japanese (ja)
Inventor
高木誠一
庄林愛
福井均
Original Assignee
株式会社アンデルセン・パン生活文化研究所
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Application filed by 株式会社アンデルセン・パン生活文化研究所 filed Critical 株式会社アンデルセン・パン生活文化研究所
Priority to GB1120492.2A priority Critical patent/GB2483392B/en
Priority to US13/062,354 priority patent/US9192169B2/en
Priority to PCT/JP2010/003168 priority patent/WO2011141951A1/en
Priority to DK201170139A priority patent/DK177885B1/en
Publication of WO2011141951A1 publication Critical patent/WO2011141951A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves

Definitions

  • the present invention relates to a person who has reduced mastication / swallowing function, especially an elderly person, a person who is in the medical treatment or recovery period, or has a sequelae after illness, or a person who has insufficient mastication or swallowing function such as infants in weaning period Even so, the present invention relates to a food that can be chewed and swallowed safely and easily while maintaining the appearance of the food such as bread, and a method for forming the food.
  • a gelling agent is added to foods with a higher water content than normal foods and foods such as water and tea with high fluidity.
  • a method for imparting a high viscosity is provided (for example, see Patent Documents 1 to 3).
  • the scope of application of such a method is limited to foods with high moisture.
  • there are methods of processing foods such as soft foods, chopped foods, and smashed foods for people who have reduced chewing / swallowing functions to eat safely. The beauty of their appearance is not felt at all, and one of the pleasures of eating is lost, leading to a decrease in appetite and quality of life.
  • the present invention was devised to address the above-described conventional problems. For example, a person with reduced mastication / swallowing function while maintaining the appearance as a bread, which is a food, particularly an elderly person or a sick person.
  • a person with reduced mastication / swallowing function while maintaining the appearance as a bread, which is a food, particularly an elderly person or a sick person.
  • a method for forming the food even for those who are in a recovery phase, who have a sequelae after illness, or who have insufficient mastication or swallowing function such as infants in weaning periods It is intended.
  • the present invention With respect to 100 parts by mass of flour, dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or Hardness is obtained by immersing the food in a liquid or gel-like composition so that the gel-like composition is in a ratio of 50 to 200 parts by mass so that the liquid or gel-like composition spreads uniformly in the food.
  • a food having physical properties of 5 ⁇ 10 4 N / m 2 or less and the food is packed so as to be refrigerated or frozen.
  • dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or
  • the gel-like composition is in a proportion of 50 to 200 parts by mass, and the food is immersed in the liquid or gel-like composition so that the liquid or gel-like composition is in a uniform state in the food.
  • the cereal flours are cereal flours containing 0.5 to 55 parts by mass of saccharides with respect to 100 parts by mass of cereals. It is characterized by Or The above flour contains 0.5 to 45 parts by weight of fats and oils with respect to 100 parts by weight of flour. It is characterized by Or The above flour contains 0.01 to 5 parts by weight of a thickening stabilizer with respect to 100 parts by weight of flour. It is characterized by Or The above heat treatment was performed by putting the dough into a mold and baking, It is characterized by Or The packed food is sterilized by heat and pressure, It is characterized by this.
  • the food according to the present invention and the method for forming the food the person who has reduced the chewing / swallowing function while maintaining the basic shape of the product, for example, the appearance of bread, especially the elderly or sick or Even those who remain in the recovery period or after sequelae of the disease or who have insufficient mastication or swallowing function such as infants in the weaning period can provide foods that can be easily chewed and swallowed to the people mentioned above And has an excellent effect.
  • the bread dough used in the present invention is a dough containing, for example, 40 to 140 parts by mass of water with respect to 100 parts by mass of flour.
  • Yeast or, for example, baking powder or baking soda is contained in the dough. It contains one or more of swelling agents.
  • the above flours are not particularly limited, but specific examples include wheat flour (weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour. Rye flour, rye whole grain flour, soybean flour, pearl flour, starch (corn starch, potato starch, tapioca starch, modified starch, etc.). And 1 type, or 2 or more types chosen from these can be used. Moreover, as said flour, you may use the mix for breads marketed.
  • the mass part of water is 40 to 140 parts by mass with respect to 100 parts by mass of the flour, but preferably the mass part of water is 60 to 110 parts with respect to 100 parts by mass of the flour. Part by mass. That is, especially when the mass part of water exceeds 140 parts by mass, the kiln falling after the heat treatment is severe, and physical properties suitable as a food easy to chew and swallow cannot be obtained.
  • a liquid component containing a large amount of water such as milk, whole egg, liquid sugar, etc.
  • the swelling agent it is desirable to contain yeast or any one or more of swelling agents such as baking powder and baking soda.
  • the swelling agent it is desirable to contain yeast or any one or more of swelling agents such as baking powder and baking soda.
  • saccharides there are no particular types of saccharides, but examples thereof include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligo
  • examples include sugar, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, etc. It is done.
  • the saccharide may be sweetened condensed milk, jam, fruit juice, fruit sauce, chocolate paste, etc.
  • the saccharide may be used in a food form that contains saccharide and can be uniformly mixed with the dough. it can.
  • the content of the saccharide is 0.5 to 55 parts by mass, preferably 2 to 35 parts by mass with respect to 100 parts by mass of the flour. This is because if the amount is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained.
  • content of saccharides shall be calculated with the pure saccharide content.
  • oils and fats are not particularly limited, but examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil. , Cocoa butter, monkey fat, beef tallow, pork tallow, milk fat, fish oil, whale oil and other vegetable oils and animal fats, and these were subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Processed fats and oils, MCT (medium chain fatty acid triglyceride), etc. are mentioned. In the dough used in the present invention, one or more selected from these fats and oils can be used.
  • the fats and oils are usually used in the form of foods containing fats and oils, and typical examples thereof include fats and oils compositions such as margarine, shortening, butter, powdered fats and oils, and liquid oils. Foods containing fats and oils that can be uniformly mixed in the dough, such as pure cream, cream for whipping (compound cream), cream for vegetable whipping, cream cheese, chocolate paste, etc., can also be used.
  • the content of the fats and oils is 0.5 to 45 parts by mass, preferably 2 to 35 parts by mass with respect to 100 parts by mass of the flour. This is because if the amount is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained. On the other hand, if the amount exceeds 45 parts by mass, the internal phase of the food after heating will flicker, and physical properties suitable as a food that can be easily chewed and swallowed will not be obtained.
  • content of fats and oils shall calculate with the pure fats and oils content.
  • the dough preferably contains a thickening stabilizer in an amount of 0.01 to 5 parts by weight, preferably 0.05 to 3 parts by weight, based on 100 parts by weight of the flour.
  • a thickening stabilizer in an amount of 0.01 to 5 parts by weight, preferably 0.05 to 3 parts by weight, based on 100 parts by weight of the flour.
  • a thickening stabilizer conventionally used in foods can be used without particular limitation, but preferably gelatin, decomposed gelatin, alginic acid, alginic ester, ammonium alginate, potassium alginate, calcium alginate.
  • One or more selected from sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucomannan, methylcellulose, hydroxypropylmethylcellulose, locust bean gum, guar gum and xanthan gum are used.
  • the method for adding the above thickening stabilizer to the dough is not particularly limited, and the thickening stabilizer is used by mixing the powdery thickening stabilizer with the above flours, sugars, fats and the like as they are. It is possible to appropriately select a method of using a material dissolved in water.
  • components that can be used for ordinary bread dough can be used for the dough without any particular limitation.
  • the other components include eggs such as whole egg, egg yolk, egg white, and dried egg white, sweeteners, coloring agents, antioxidants, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole Milk and dairy products such as powdered milk, yogurt, condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, cheese such as natural cheese, process cheese, gouda cheese, cheddar cheese, alcohols, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, Glycerol lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, suc
  • the food of the present invention can be produced by a conventional bread production method, straight method, middle seed method, hot water seed method, long-time middle seed method, 100% middle seed method, water seed method, rapid growth method, no time method, or confectionery.
  • the production method can be appropriately selected from various production methods such as an all-in-mix method and a sugar batter method.
  • yeast If you use yeast, take a proof as appropriate, and if you use only an expanding agent such as baking powder or baking soda, after making the dough, heat treatment such as baking, high-frequency heating, steaming, etc. It is a bread-like food with the inner phase Furthermore, by putting the dough into a mold and baking it, even if the dough has more water absorption than normal bread dough, there is no problem in the process of split molding, etc. It can be fired into a shape.
  • an expanding agent such as baking powder or baking soda
  • the food subjected to the above heat treatment is processed into slices or the like in an appropriate size as necessary. Then, after processing these slices and the like, with respect to 100 parts by mass of the processed food such as slices, liquid such as water, syrup and consomme soup, or gel such as gelatin solution and agar solution, for example The food is soaked in such a manner that a liquid such as water, syrup or consomme soup or a gel-like composition such as a gelatin solution or an agar solution is uniformly immersed in the food so that the composition is 50 to 200 parts by mass. .
  • the food when the food is baked by uniformly immersing 50 to 200 parts by mass of a liquid such as water, syrup or consomme soup or a gel-like composition such as a gelatin solution or an agar solution, for example.
  • a liquid such as water, syrup or consomme soup or a gel-like composition
  • a gelatin solution or an agar solution for example.
  • the ratio of 75 to 150 parts by mass of the liquid such as water, syrup or consomme soup, or the gel composition such as gelatin solution or agar solution for immersing the food is preferable. If the amount is 50 parts by mass or less, the dipping may be insufficient and the hardness may not be 5 ⁇ 10 4 N / m 2 or less.
  • the method of soaking is not limited in any way, but for foods such as sliced bread, liquids such as water, syrup and consomme soup, or gel-like compositions such as gelatin solutions and agar solutions, for example. It is necessary to employ a dipping method that can uniformly immerse. And it is important to sufficiently consider, manage and control the dipping method and dipping time for that purpose.
  • an immersion method in which a gel composition such as a gelatin solution or an agar solution can be uniformly immersed will be described.
  • the gel composition is heated to reduce its viscosity and facilitate immersion.
  • a gel-like composition is envisaged.
  • such a gel-like composition is heated and it is set as the state with a low viscosity.
  • immersion is performed in this state.
  • in the temperature range provided as a meal it becomes an appropriate and moderate viscosity, and the effect which accelerates
  • a gel-like composition that is thick and has a high viscosity, and that does not decrease in viscosity even when heated is not easy to immerse, making it difficult to immerse uniformly.
  • the food obtained in this way does not require a process of disrupting the structure, such as crushing after heat treatment or bread crumb manufacture, and it is “Gumikide” in Category 2 of the Japan Care Food Association's voluntary standard.
  • Crushable (5 ⁇ 10 4 N / m 2 or less) physical properties and mastication / swallowing function declines, especially elderly people, those who are sick or recovering, or who have sequelae after the disease, weaning Can provide food that can be chewed and swallowed safely and easily while maintaining the appearance of bread even if the person has insufficient chewing and swallowing functions such as infants and toddlers .
  • the food can be stored for a long time after packaging by sterilization under pressure, refrigeration or frozen storage.
  • the process up to refrigeration or freezing will be described with reference to the flow shown in FIG.
  • step 100 bread dough having a predetermined moisture content is manufactured (step 100). That is, for example, bread dough containing 40 to 140 parts by mass of water with respect to 100 parts by mass of flour is produced.
  • the bread dough contains, for example, yeast, sugars, fats and the like.
  • the mass part of water is preferably 60 to 110 parts by mass with respect to 100 parts by mass of the flour. That is, when the mass part of water exceeds 140 parts by mass, the kiln falling after the heat treatment is severe, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained.
  • the bread dough is subjected to heat treatment such as baking (step 102). At this time, it is preferable to fire in a mold. Then, the heat-treated food is cooled, and then processed by slicing or the like to subdivide the food (step 104).
  • a predetermined erosion process is performed on the subdivided food (step 106).
  • a liquid composition such as water, syrup or consomme soup, or a gel composition such as a gelatin solution or an agar solution is added to 100 parts by mass of the processed food such as slices. It is important that the liquid is soaked in the food such that water, syrup, consomme soup, or a gel-like composition such as gelatin solution or agar solution is soaked uniformly.
  • the immersion process is performed again. If it is determined that the dipping process is sufficient (YES in step 108), the food that has been dipped by being sliced or the like is packed for refrigeration or freezing (step 110) and refrigerated or frozen. (Step 112). Therefore, the food is sold in the refrigerated or frozen state in the general food market.
  • FIG. 2 shows a case where the refrigerated or frozen food 1 is thawed and eaten in the microwave oven 2.
  • the mouth of the tray 4 containing the tray 4 packed with the refrigerated or frozen food 1 is opened and thawed in the microwave 2 for about 1 minute (in the case of 500 w).
  • the heating time may vary depending on the type of the microwave oven 2, and if it is still cold after heating, it is necessary to warm it by 10 seconds while watching the state.
  • the tray 4 When the thawing is completed, turn the tray 4 over and transfer it to the prepared plate 5 or the like.
  • the food has a form of food such as bread and is placed on the plate 5. And you can eat with a spoon 6 and so on. At this time, it is necessary to pay close attention to the temperature of the heated food. In addition, it can be crushed easily with the tongue, and even people who have difficulty chewing can eat easily. In addition, it is moist and soft, so that it can be eaten with the spoon 6 with Mimi.
  • FIG. 3 shows a case where thawing is performed in the refrigerator 7.
  • the consumption time after thawing in the refrigerator 7 is within about 24 hours thereafter.
  • the mouth of the bag 3 is opened and heated in the microwave 2 for about 20 seconds (in the case of 500 w). At this time, it must be opened.
  • the tray 4 is turned over and transferred to a previously prepared plate 5 or the like.
  • the food has a form of food such as bread and is placed on the plate 5. And you can eat with a spoon 6 and so on.
  • FIG. 4 shows the case of natural thawing.
  • the thawing is performed without opening at room temperature for 1 hour.
  • the consumption time when thawed at room temperature is about 6 hours thereafter.
  • the mouth of the bag 3 is opened and heated in the microwave 2 for about 20 seconds (in the case of 500 w). At this time, it must be opened.
  • the tray 4 is turned over and transferred to a previously prepared plate 5 or the like.
  • the food has a form of food such as bread and is placed on the plate 5. And you can eat with a spoon 6, etc.
  • Example 1 Production of food that is easy to chew and swallow For example, 85 parts by weight of flour, 15 parts by weight of starch, 8 parts by weight of sugar, 10 parts by weight of fats and oils, 3 parts by weight of skim milk powder, 2 parts by weight of salt, 3 parts by weight of fresh yeast Parts, 0.2 parts by weight thickening stabilizer, 0.3 parts by weight bread improver, and 75 parts by weight water are mixed in a mixer and mixed for 2 minutes at low speed and for 2 minutes at medium speed. Then, after putting in a mold for baking, take a proof for 1 hour at a temperature of 38 degrees Celsius and a relative humidity of 85%.
  • the hardness of the food that is easy to chew and swallow obtained as described above is measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Here, the measurement method of hardness was carried out according to the universal design food product test method defined by the Japan Nursing Food Council.
  • the hardness of the obtained food is 1.25 ⁇ 10 4 N / m 2 in the crumb part and 1.33 ⁇ 10 4 N / m 2 in the crust part. 2 ⁇ 10 4 N / m 2 or less.
  • flour 85 parts by weight of flour, 15 parts by weight of starch, 35 parts by weight of sugar, 20 parts by weight of fats and oils, 20 parts by weight of liquid egg yolk, 3 parts by weight of skim milk powder, 1.8 parts by weight of salt, 7 parts by weight of raw yeast, stable thickening 0.2 parts by mass of the agent, 0.3 parts by mass of the bread improving agent, and 55 parts by mass of water are charged into the mixer. Then mix for 2 minutes at low speed and 2 minutes at medium speed.
  • the hardness of the food that was easily chewed and swallowed as described above was measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the universal design food product testing method established by the Japan Nursing Food Council. The hardness of the resulting food is, 2.8 ⁇ 10 4 N / m 2 in the crumb portion, of 2.6 ⁇ 10 4 N / m 2 and the universal design food in crust part Category 2 of the "Tsubuseru in the gums tongue.” The reference value was 5 ⁇ 10 4 N / m 2 or less.
  • the dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 40 parts by weight of flour, 1.9 parts by weight of salt, 2 parts by weight of skim milk powder, 5 parts by weight of white sucrose, and 27 parts by weight of water are added, Mix for 3 minutes at low speed and 3 minutes at medium speed.
  • the hardness of the normal pullman bread obtained as described above was measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the universal design food product testing method established by the Japan Nursing Food Council. Normal Pullman bread has a hardness of 1.3 x 10 5 N / m 2 in the crumb and 5.4 x 10 5 N / m 2 in the crust, which is a universal design hood category 2 “can be crushed by the gums” It was larger than the standard 5 ⁇ 10 4 N / m 2, and it was difficult to say that it was safe and easy to chew and swallow for people with reduced mastication and swallowing functions.
  • the food obtained in the present invention is a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, particularly those who are elderly, sick or in recovery, or who have sequelae after the disease. It can be said that even a person who has insufficient mastication and swallowing functions such as an infant in a weaning period is a food that can be easily chewed and swallowed.
  • Even a person with insufficient function can provide a food that can be easily chewed and swallowed and a method for forming the food.
  • sweet sauces such as jam, fruit sauce, custard cream, chocolate sauce, etc.
  • desserts can be chewed and swallowed safely and with reduced chewing / swallowing function.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Sustainable Development (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery stage, convalescent persons who have aftereffects or persons who have an unsatisfactory chewing/swallowing function such as weaned infants, while retaining a bread-like appearance; and a process for producing the food. The process for producing the food is characterized by comprising allowing a dough which comprises 100 parts by mass of a cereal flour and 140 parts by mass or less of water to rise using yeast or a leavening agent or both thereof, and burning or heating the resulting product, and impregnating the heated or burned food with 50 to 200 parts by mass of a liquid or a gel-like composition relative to 100 parts by mass of the burned or heated food, so that the resulting food can have such a physical property that the hardness is 5 × 104 N/m2 or less.

Description

咀嚼・嚥下容易な食品及びその食品の形成方法Food that can be easily chewed and swallowed and method for forming the food
本発明は、咀嚼・嚥下機能の低下した人、特に、高齢者や病気療養時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、例えばパンなどの食品の外観を残した状態を維持したまま、安全且つ容易に咀嚼・嚥下できる食品及びその食品の形成方法に関するものである。
　　　　　 The present invention relates to a person who has reduced mastication / swallowing function, especially an elderly person, a person who is in the medical treatment or recovery period, or has a sequelae after illness, or a person who has insufficient mastication or swallowing function such as infants in weaning period Even so, the present invention relates to a food that can be chewed and swallowed safely and easily while maintaining the appearance of the food such as bread, and a method for forming the food.
従来、咀嚼・嚥下機能の低下した人が安全に喫食するために、通常の食品に比べて水分含量を多くした食品や、流動性の高い水・茶などの食品にゲル化剤を添加し適度な粘度を付与する方法が提供されている（例えば、特許文献１～３参照）。しかしながら、このような方法は、水分が多い食品などに適用範囲が限定されている。
また、咀嚼・嚥下機能の低下した人に対して、安全に喫食するために、軟食、きざみ食、つぶし食などのように食品を加工する方法もあるが、食の楽しみの１つである食品の見た目の美しさが全く感じられず、もって食の楽しみの１つが失われてしまい、食欲の低下や生活の質の低下を招いている現状がある。 Conventionally, in order for people with reduced chewing / swallowing functions to eat safely, a gelling agent is added to foods with a higher water content than normal foods and foods such as water and tea with high fluidity. A method for imparting a high viscosity is provided (for example, see Patent Documents 1 to 3). However, the scope of application of such a method is limited to foods with high moisture.
In addition, there are methods of processing foods such as soft foods, chopped foods, and smashed foods for people who have reduced chewing / swallowing functions to eat safely. The beauty of their appearance is not felt at all, and one of the pleasures of eating is lost, leading to a decrease in appetite and quality of life.
このような中で、食品を粉砕後再成形することで、安全且つ容易に嚥下できる食品でありながら、食の楽しみを向上させる食品の開発も行われている（例えば、特許文献４、５参照）。
また、食の欧米化によりパン食を好む高齢者が増えたにも関わらず、パン類は咀嚼・嚥下機能が低下した人にとっては、誤嚥・窒息の危険性の高いものとして、また、高齢者や咀嚼・嚥下機能の低下した人にとっては危険な食品とされている。 Under such circumstances, foods that improve food enjoyment while being safe and easy to swallow by reshaping the food after being crushed have also been developed (see, for example, Patent Documents 4 and 5). ).
In addition, bread has become a high risk of aspiration and suffocation for people whose chewing / swallowing function has declined despite the increase in the number of elderly people who prefer bread, due to the westernization of food. It is considered a dangerous food for the elderly and those with reduced chewing / swallowing functions.
咀嚼・嚥下機能の低下した人に適したパン類に関しては、歯切れが良好で付着性の低い、あるいはソフトな物性の開発が行われている（例えば、特許文献６、７参照）。
しかしながら、これらの技術では、きざみ食やつぶし食程度にまで咀嚼・嚥下機能の低下した人にとっては咀嚼の負担が大きく、さらに誤嚥の危険性があるため、十分に対応できていないと思われる。
一方、咀嚼・嚥下機能の低下した人にパンを安全に提供する方法として、パン粥に調理する方法が用いられているが、パンの形状をとどめておらず、パンを喫食する楽しみは失われている。 With regard to breads suitable for people with reduced chewing / swallowing functions, development of crisp and low adhesion or soft physical properties has been carried out (for example, see Patent Documents 6 and 7).
However, with these technologies, it seems that people who have reduced mastication / swallowing ability to the level of chopped foods and crushed foods have a large burden of mastication, and there is a risk of aspiration, so they may not be adequate .
On the other hand, as a method of safely providing bread to people with reduced chewing / swallowing function, a method of cooking in bread loaf is used, but the shape of the bread is not kept and the enjoyment of eating bread is lost. ing.
特開２０００－０８３６１７JP 2000-083617 A 特開２０００－１９１５５３JP 2000-191553 A 特開２００４－３５０６８０JP 2004-350680 A 特開平１１－０７５７６９JP 11-0757569 特開２００８－１４１９９４JP2008-141994 特開２００６－３０４６９２JP 2006-304692 A 特開２００６－３０４６９３JP 2006-304693 A
かくして、本発明は前記従来の課題に対処すべく創案されたものであり、例えば、食品であるパンとしての外観を維持したまま、咀嚼・嚥下機能の低下した人、特に、高齢者や病時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、咀嚼・嚥下容易な食品及びその食品の形成方法を提供することを目的とするものである。
Thus, the present invention was devised to address the above-described conventional problems. For example, a person with reduced mastication / swallowing function while maintaining the appearance as a bread, which is a food, particularly an elderly person or a sick person. Alternatively, to provide a food that can be easily chewed and swallowed and a method for forming the food, even for those who are in a recovery phase, who have a sequelae after illness, or who have insufficient mastication or swallowing function such as infants in weaning periods It is intended.
本発明は、
穀粉類１００質量部に対し、水が１４０質量部以上含有しない生地につき、膨張剤を利用して膨張せしめ、加熱処理を行なって食品形成すると共に、該食品の１００質量部に対して、液体あるいはゲル状組成物が５０～２００質量部の割合となるように、かつ前記食品を液体あるいはゲル状組成物に対し、液体あるいはゲル状組成物が前記食品に均一にいきわたるよう浸漬させて、硬さが５×１０４ N／ｍ2以下となる物性を備えた食品となし、該食品は冷蔵あるいは冷凍可能にパックされた、
ことを特徴とし、
または、
穀粉類１００質量部に対し、水が１４０質量部以上含有しない生地につき、膨張剤を利用して膨張せしめ、加熱処理を行なって食品形成すると共に、該食品の１００質量部に対して、液体あるいはゲル状組成物が５０～２００質量部の割合となるように、かつ前記食品を液体あるいはゲル状組成物に対し、液体あるいはゲル状組成物が前記食品に均一状態となるよう浸漬させて、硬さが５×１０４ N／ｍ2以下となる物性を備えた食品となし、該食品を冷蔵あるいは冷凍可能にパックし、
解冷蔵あるいは解凍後に再加熱処理して、前記パックより取り出し、食前に、硬さが略５×１０４ N／ｍ2以下となる物性を備えた食品とした、
ことを特徴とし、
または、
上記穀粉類は、穀粉類１００質量部に対し、糖類を０．５～５５質量部含有させた穀粉類である、
ことを特徴とし、
または、
上記穀粉類は、穀粉類１００質量部に対し、油脂類を０．５～４５質量部含有させた、
ことを特徴とし、
または、
上記穀粉類は、穀粉類１００質量部に対し、増粘安定剤を０．０１～５質量部含有させた、
ことを特徴とし、
または、
上記加熱処理は、生地を型に入れて焼成し、加熱処理した、
ことを特徴とし、
または、
前記パックされた食品は、加圧加熱殺菌されてなる、
ことを特徴とするものである。
The present invention
With respect to 100 parts by mass of flour, dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or Hardness is obtained by immersing the food in a liquid or gel-like composition so that the gel-like composition is in a ratio of 50 to 200 parts by mass so that the liquid or gel-like composition spreads uniformly in the food. Is a food having physical properties of 5 × 10 4 N / m 2 or less, and the food is packed so as to be refrigerated or frozen.
It is characterized by
Or
With respect to 100 parts by mass of flour, dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or The gel-like composition is in a proportion of 50 to 200 parts by mass, and the food is immersed in the liquid or gel-like composition so that the liquid or gel-like composition is in a uniform state in the food. And a food having physical properties of 5 × 10 4 N / m 2 or less, and the food is packed so that it can be refrigerated or frozen.
Reheated after refrigeration or thawing, removed from the pack, and before food, with a food having a physical property of hardness of about 5 × 10 4 N / m 2 or less,
It is characterized by
Or
The cereal flours are cereal flours containing 0.5 to 55 parts by mass of saccharides with respect to 100 parts by mass of cereals.
It is characterized by
Or
The above flour contains 0.5 to 45 parts by weight of fats and oils with respect to 100 parts by weight of flour.
It is characterized by
Or
The above flour contains 0.01 to 5 parts by weight of a thickening stabilizer with respect to 100 parts by weight of flour.
It is characterized by
Or
The above heat treatment was performed by putting the dough into a mold and baking,
It is characterized by
Or
The packed food is sterilized by heat and pressure,
It is characterized by this.
　本発明の食品及びその食品の形成方法は、商品の基本的な外形である例えばパンの外観を残した状態を維持したまま、咀嚼・嚥下機能の低下した人、特に、高齢者や病時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、咀嚼・嚥下容易な食品を前述した人々にも提供することができるとの優れた効果を奏する。
The food according to the present invention and the method for forming the food, the person who has reduced the chewing / swallowing function while maintaining the basic shape of the product, for example, the appearance of bread, especially the elderly or sick or Even those who remain in the recovery period or after sequelae of the disease or who have insufficient mastication or swallowing function such as infants in the weaning period can provide foods that can be easily chewed and swallowed to the people mentioned above And has an excellent effect.
本発明の製造方法を説明するフローである。It is a flow explaining the manufacturing method of the present invention. 本発明により冷凍された食品を解凍して食する状態までを説明する説明図（その１）であるIt is explanatory drawing (the 1) explaining to the state which defrosts and eats the food frozen by this invention. 本発明により冷凍された食品を解凍して食する状態までを説明する説明図（その２）であるIt is explanatory drawing (the 2) explaining to the state which defrosts the food frozen by this invention and eats. 本発明により冷凍された食品を解凍して食する状態までを説明する説明図（その３）であるIt is explanatory drawing (the 3) explaining to the state which defrosts the food frozen by this invention and eats.
　まず、咀嚼・嚥下機能低下者用である本発明の食品及びその食品の形成方法に使用する生地について述べる。
本発明で使用するパン生地は、まず、穀粉類１００質量部に対し、例えば、水の質量部が４０～１４０質量部を含有する生地であり、該生地内にイーストまたは例えばベーキングパウダー、重曹などの膨張剤のいずれかまたは複数を含有するものである。 First, the food of the present invention for the person with reduced chewing / swallowing function and the dough used in the method for forming the food will be described.
The bread dough used in the present invention is a dough containing, for example, 40 to 140 parts by mass of water with respect to 100 parts by mass of flour. Yeast or, for example, baking powder or baking soda is contained in the dough. It contains one or more of swelling agents.
　上記穀粉類は、特に限定されるものではないが、具体的な例としては、小麦粉（薄力粉、中力粉、準強力粉、強力粉）、小麦胚芽、全粒粉、小麦ふすま、デュラム粉、大麦粉、米粉、ライ麦粉、ライ麦全粒粉、大豆粉、ハトムギ粉、でんぷん（コーンスターチ、馬鈴薯でんぷん、タピオカでんぷん、化工でんぷん等）等を挙げることができる。
そして、これらの中から選ばれた１種又は２種以上を用いることができる。また、上記穀粉類としては、市販されているパン類用ミックスを用いてもよい。 The above flours are not particularly limited, but specific examples include wheat flour (weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour. Rye flour, rye whole grain flour, soybean flour, pearl flour, starch (corn starch, potato starch, tapioca starch, modified starch, etc.).
And 1 type, or 2 or more types chosen from these can be used. Moreover, as said flour, you may use the mix for breads marketed.
　上記穀粉類１００質量部に対して、例えば水の質量部は４０～１４０質量部であると記述したが、好ましくは、上記穀粉類１００質量部に対して、例えば水の質量部は６０～１１０質量部である。
すなわち、特に水の質量部が１４０質量部を超えると、加熱処理後の窯落ちが激しく、咀嚼・嚥下容易な食品として適した物性が得られないからである。 For example, the mass part of water is 40 to 140 parts by mass with respect to 100 parts by mass of the flour, but preferably the mass part of water is 60 to 110 parts with respect to 100 parts by mass of the flour. Part by mass.
That is, especially when the mass part of water exceeds 140 parts by mass, the kiln falling after the heat treatment is severe, and physical properties suitable as a food easy to chew and swallow cannot be obtained.
なお、前記生地に、例えば牛乳、全卵、液糖などの水分が多く含まれる液状の成分を添加する場合が考えられるが、かかる場合には、これらの含有する水分も勘案して水の質量部を調整することが望ましい。
　次に、膨張剤としては、イースト、またはベーキングパウダー、重曹などの膨張剤のいずれか１つまたは複数を含有することが望ましい。
　そして、充分な生地の膨張が得られれば、特に使用する成分及び使用量に制限はないが、イーストのみを使用する場合、望ましくは穀粉類１００質量部に対し０．５～６質量部のイーストを使用するものとなる。 In addition, it is conceivable to add a liquid component containing a large amount of water such as milk, whole egg, liquid sugar, etc. to the dough. It is desirable to adjust the part.
Next, as the swelling agent, it is desirable to contain yeast or any one or more of swelling agents such as baking powder and baking soda.
And if sufficient expansion | swelling of dough is obtained, there will be no restriction | limiting in particular in the component and usage-amount to use, However, When using only a yeast, 0.5-6 mass parts yeast is desirable with respect to 100 mass parts of flour. Will be used.
また、糖類としては、特に制限される種類のものはないが、例えば、ブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖等が挙げられる。 In addition, there are no particular types of saccharides, but examples thereof include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligo Examples include sugar, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, etc. It is done.
本発明で用いる生地では、これらの中から選ばれた１種又は２種以上を用いることとなる。
尚、上記糖類は、加糖練乳、ジャム、果汁、フルーツソース、チョコペースト等でもよく、これらの場合にあっては、糖類を含有し、かつ生地に対し均一に混合可能な食品形態で用いることもできる。 In the dough used in the present invention, one or more selected from these will be used.
The saccharide may be sweetened condensed milk, jam, fruit juice, fruit sauce, chocolate paste, etc. In these cases, the saccharide may be used in a food form that contains saccharide and can be uniformly mixed with the dough. it can.
　次に、本発明で用いる生地において、上記糖類の含有量は、上記穀粉類１００質量部に対し、０．５～５５質量部であり、好ましくは２～３５質量部である。０．５質量部未満であると、加熱後の物性が硬くなるため、咀嚼・嚥下容易な食品として適した物性が得られないからである。尚、糖類の含有量は、上記糖類を含有する食品を使用する場合は、その純糖類含量で計算するものとする。 Next, in the dough used in the present invention, the content of the saccharide is 0.5 to 55 parts by mass, preferably 2 to 35 parts by mass with respect to 100 parts by mass of the flour. This is because if the amount is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained. In addition, when using the foodstuff containing the said saccharides, content of saccharides shall be calculated with the pure saccharide content.
　次に、油脂類としては、特に制限される種類のものはないが、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂、サル脂、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された一又は二以上の処理を施した加工油脂や、ＭＣＴ（中鎖脂肪酸トリグリセリド）等が挙げられる。本発明で用いる生地では、これらの油脂類の中から選ばれた１種又は２種以上を用いることができる。 Next, the oils and fats are not particularly limited, but examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil. , Cocoa butter, monkey fat, beef tallow, pork tallow, milk fat, fish oil, whale oil and other vegetable oils and animal fats, and these were subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Processed fats and oils, MCT (medium chain fatty acid triglyceride), etc. are mentioned. In the dough used in the present invention, one or more selected from these fats and oils can be used.
上記油脂類は、通常、油脂類を含有する食品の形態で用いられ、その代表的な例としては、マーガリン、ショートニング、バター、粉末油脂、液状油等の油脂組成物が挙げられるが、その他に、純生クリーム・ホイップ用クリーム（コンパウンドクリーム）・植物性ホイップ用クリーム、クリームチーズ、チョコペースト等の、生地に均一に混合可能な油脂を含有する食品も用いることができる。 The fats and oils are usually used in the form of foods containing fats and oils, and typical examples thereof include fats and oils compositions such as margarine, shortening, butter, powdered fats and oils, and liquid oils. Foods containing fats and oils that can be uniformly mixed in the dough, such as pure cream, cream for whipping (compound cream), cream for vegetable whipping, cream cheese, chocolate paste, etc., can also be used.
　本発明で用いる生地において、上記油脂類の含有量は、上記穀粉類１００質量部に対し、０．５～４５質量部であり、好ましくは２～３５質量部である。０．５質量部未満であると、加熱後の物性が硬くなるため、咀嚼・嚥下容易な食品として適した物性が得られないからである。また、４５質量部を超えると、加熱後の食品の内相にくちゃつきが生じ、咀嚼・嚥下容易な食品として適した物性が得られないからである。
尚、油脂類の含有量は、上記油脂類を含有する食品の形態で使用する場合は、その純油脂含量で計算するものとする。 In the dough used in the present invention, the content of the fats and oils is 0.5 to 45 parts by mass, preferably 2 to 35 parts by mass with respect to 100 parts by mass of the flour. This is because if the amount is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained. On the other hand, if the amount exceeds 45 parts by mass, the internal phase of the food after heating will flicker, and physical properties suitable as a food that can be easily chewed and swallowed will not be obtained.
In addition, when using with the form of the foodstuff containing the said fats and oils, content of fats and oils shall calculate with the pure fats and oils content.
　さらに、上記生地には、増粘安定剤を、上記穀粉類１００質量部に対し０．０１～5質量部、好ましくは０．０５～３質量部含有するものであることが好ましい。０．０１質量部未満であると、均一な気泡の形成が阻害され、ソフトな物性が失われ咀嚼・嚥下容易な食品として適した物性が得られないからである。 Further, the dough preferably contains a thickening stabilizer in an amount of 0.01 to 5 parts by weight, preferably 0.05 to 3 parts by weight, based on 100 parts by weight of the flour. When the amount is less than 0.01 parts by mass, the formation of uniform bubbles is hindered, the soft physical properties are lost, and the physical properties suitable as a food easy to chew and swallow cannot be obtained.
　増粘安定剤としては、従来から食品に用いられている増粘安定剤を特に制限なく用いることができるが、好ましくは、ゼラチン、分解ゼラチン、アルギン酸、アルギン酸エステル、アルギン酸アンモニウム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸ナトリウム、ＬＭペクチン、海藻抽出物、海藻エキス、寒天、グルコマンナン、メチルセルロース、ヒドロキシプロピルメチルセルロース、ローカストビーンガム、グアーガム及びキサンタンガムの中から選ばれた１種又は２種以上を用いるものとなる。
　生地に上記増粘安定剤を含有させる方法は、特に限定されず、粉状の増粘安定剤をそのまま、上記の穀粉類、糖類、油脂類等と共に混合して使用する方法、増粘安定剤を水に溶解したものを使用する方法等、適宜選択可能である。 As the thickening stabilizer, a thickening stabilizer conventionally used in foods can be used without particular limitation, but preferably gelatin, decomposed gelatin, alginic acid, alginic ester, ammonium alginate, potassium alginate, calcium alginate. One or more selected from sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucomannan, methylcellulose, hydroxypropylmethylcellulose, locust bean gum, guar gum and xanthan gum are used.
The method for adding the above thickening stabilizer to the dough is not particularly limited, and the thickening stabilizer is used by mixing the powdery thickening stabilizer with the above flours, sugars, fats and the like as they are. It is possible to appropriately select a method of using a material dissolved in water.
　また、上記生地には、上記の各成分以外に、通常のパン類の生地に使用可能な成分（以下、その他の成分という）を特に限定せず使用することができる。該その他の成分としては、例えば、全卵・卵黄・卵白・乾燥卵白等の卵類、甘味料、着色料、酸化防止剤、デキストリン、カゼイン・ホエー・クリーム・脱脂粉乳・発酵乳・牛乳・全粉乳・ヨーグルト・練乳・全脂練乳・脱脂練乳・濃縮乳等の乳や乳製品、ナチュラルチーズ・プロセスチーズ・ゴーダチーズ・チェダーチーズ等のチーズ類、アルコール類、グリセリン脂肪酸エステル・グリセリン酢酸脂肪酸エステル・グリセリン乳酸脂肪酸エステル・グリセリンコハク酸脂肪酸エステル・グリセリンジアセチル酒石酸脂肪酸エステル・ソルビタン脂肪酸エステル・ショ糖脂肪酸エステル・ショ糖酢酸イソ酪酸エステル・ポリグリセリン脂肪酸エステル・ポリグリセリン縮合リシノレイン酸エステル・プロピレングリコール脂肪酸エステル・ステアロイル乳酸カルシウム・ステアロイル乳酸ナトリウム・ポリオキシエチレンソルビタンモノグリセリド・卵黄レシチン、大豆レシチン等の乳化剤、無機塩類、食塩、イーストフード、生地改良剤、チョコチップ等のカカオ及びカカオ製品、コーヒー及びコーヒー製品、ハーブ、豆類、小麦蛋白や大豆蛋白といった植物蛋白、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、果実、調味料、香辛料、香料、野菜類・肉類・魚介類等の食品素材、コンソメ・ブイヨン等の植物及び動物エキス、食品添加物等が挙げられる。 Further, in addition to the above-mentioned components, components that can be used for ordinary bread dough (hereinafter referred to as other components) can be used for the dough without any particular limitation. Examples of the other components include eggs such as whole egg, egg yolk, egg white, and dried egg white, sweeteners, coloring agents, antioxidants, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole Milk and dairy products such as powdered milk, yogurt, condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, cheese such as natural cheese, process cheese, gouda cheese, cheddar cheese, alcohols, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, Glycerol lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, Emulsifiers such as calcium aeroyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, egg yolk lecithin, soybean lecithin, inorganic salts, salt, yeast food, dough improving agent, cacao and cacao products such as chocolate chips, coffee and coffee products, herbs , Plant proteins such as beans, wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, Examples include plant and animal extracts such as consomme bouillon and food additives.
これらのその他の成分は、本発明の目的を損なわない限り、任意に使用することができるが、好ましくは生地中において、穀粉類１００質量部に対し、合計で１００質量部以下となる範囲で使用するものとなる。
本発明の食品は、通常のパン類の製造方法、ストレート法、中種法、湯種法、長時間中種法、１００％中種法、水種法、速成法、ノータイム法、あるいは菓子類の製造方法であるオールインミックス法、シュガーバッター法等の各種製造方法から適宜選択可能である。 These other components can be used arbitrarily as long as they do not impair the object of the present invention, but are preferably used in a range of 100 parts by mass or less in total with respect to 100 parts by mass of flour in the dough. To be.
The food of the present invention can be produced by a conventional bread production method, straight method, middle seed method, hot water seed method, long-time middle seed method, 100% middle seed method, water seed method, rapid growth method, no time method, or confectionery. The production method can be appropriately selected from various production methods such as an all-in-mix method and a sugar batter method.
　イーストを使用した場合は適宜ホイロをとった後、ベーキングパウダー、重曹などの膨張剤のみを使用した場合は生地製造後、例えば焼成、高周波加熱、蒸し等の加熱処理を行うことにより、きめ細かいスポンジ状の内相を備えたパン様の食品となる。
　さらに、上記生地を、型に入れて焼成することにより、通常のパン生地に比較して吸水が多い生地であっても、分割成形等の工程に問題を生ずることなく、通常のプルマン型食パン様の形状に焼成することが可能である。 If you use yeast, take a proof as appropriate, and if you use only an expanding agent such as baking powder or baking soda, after making the dough, heat treatment such as baking, high-frequency heating, steaming, etc. It is a bread-like food with the inner phase
Furthermore, by putting the dough into a mold and baking it, even if the dough has more water absorption than normal bread dough, there is no problem in the process of split molding, etc. It can be fired into a shape.
　しかして、上記加熱処理を行った食品を必要に応じて適宜の大きさにスライス等の加工を行う。そして、これらスライスなどの加工を行った後に、当該スライスなどの加工を行った食品１００質量部に対して、例えば水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物が５０～２００質量部の割合となるよう前記食品に例えば水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物が均一に浸漬するようにして浸漬させる。 However, the food subjected to the above heat treatment is processed into slices or the like in an appropriate size as necessary. Then, after processing these slices and the like, with respect to 100 parts by mass of the processed food such as slices, liquid such as water, syrup and consomme soup, or gel such as gelatin solution and agar solution, for example The food is soaked in such a manner that a liquid such as water, syrup or consomme soup or a gel-like composition such as a gelatin solution or an agar solution is uniformly immersed in the food so that the composition is 50 to 200 parts by mass. .
　そして、このように例えば前記食品に対し、水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物５０～２００質量部を均一に浸漬させることにより、焼成した場合に形成されるクラスト部分においても、硬さが５×１０４ N／ｍ2以下となる物性を備えた咀嚼・嚥下容易な食品を製造することができることとなる。
ここで、前記食品を浸漬する水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物は、好ましくは７５～１５０質量部の割合が望ましい。５０質量部以下の場合、浸漬が不十分となり硬さが５×１０４ N／ｍ2以下とならない恐れがあるからである。 In this manner, for example, when the food is baked by uniformly immersing 50 to 200 parts by mass of a liquid such as water, syrup or consomme soup or a gel-like composition such as a gelatin solution or an agar solution, for example. Even in the crust portion formed in the above, it is possible to produce a food that can be easily chewed and swallowed with physical properties of a hardness of 5 × 10 4 N / m 2 or less.
Here, the ratio of 75 to 150 parts by mass of the liquid such as water, syrup or consomme soup, or the gel composition such as gelatin solution or agar solution for immersing the food is preferable. If the amount is 50 parts by mass or less, the dipping may be insufficient and the hardness may not be 5 × 10 4 N / m 2 or less.
また、前記浸漬の方法については何ら限定されるものではないが、スライスしたパンなどの食品に対し、前記水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物が均一に浸漬できるような浸漬方法を採用することが必要である。そして、その為の浸漬の方法及び浸漬の時間などを充分に考慮し、管理し、制御することが重要となるのである。 Further, the method of soaking is not limited in any way, but for foods such as sliced bread, liquids such as water, syrup and consomme soup, or gel-like compositions such as gelatin solutions and agar solutions, for example. It is necessary to employ a dipping method that can uniformly immerse. And it is important to sufficiently consider, manage and control the dipping method and dipping time for that purpose.
ここで、例えばゼラチン溶液、寒天溶液などのゲル状組成物が均一に浸漬できる浸漬方法につき述べると、まずゲル状組成物については、加温することで、その粘度が低下し浸漬が容易になるゲル状組成物が想定される。
そして、このようなゲル状組成物を加温し粘度の低い状態とする。そして、その状態で浸漬を行うのである。
すると、食事として提供する温度帯では適切、適度な粘度となり、咀嚼困難な方にも口腔内での食塊形成を促進する効果が期待される。 Here, for example, an immersion method in which a gel composition such as a gelatin solution or an agar solution can be uniformly immersed will be described. First, the gel composition is heated to reduce its viscosity and facilitate immersion. A gel-like composition is envisaged.
And such a gel-like composition is heated and it is set as the state with a low viscosity. Then, immersion is performed in this state.
Then, in the temperature range provided as a meal, it becomes an appropriate and moderate viscosity, and the effect which accelerates | stimulates the food bolus formation in an oral cavity is anticipated also to those with difficulty in chewing.
しかして、ゲル状組成物として濃厚で粘度が高く、加温してもその粘度が低下せずに浸漬が容易ならざるものは、均一に浸漬することは困難となる。
このようにして得られた食品は、加熱処理後の粉砕やパン粥製造時のような組織を破壊する工程を必要とすることなく、日本介護食品協議会の自主規格の区分２の「歯ぐきでつぶせる」の基準（５×１０４ N／ｍ2以下）を満たす物性となり、咀嚼・嚥下機能の低下した人、特に、高齢者や病時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、パンの外観を残した状態を維持したまま、安全且つ容易に咀嚼・嚥下可能な食品を提供することができるのである。 Thus, a gel-like composition that is thick and has a high viscosity, and that does not decrease in viscosity even when heated is not easy to immerse, making it difficult to immerse uniformly.
The food obtained in this way does not require a process of disrupting the structure, such as crushing after heat treatment or bread crumb manufacture, and it is “Gumikide” in Category 2 of the Japan Care Food Association's voluntary standard. Crushable ”(5 × 10 4 N / m 2 or less) physical properties and mastication / swallowing function declines, especially elderly people, those who are sick or recovering, or who have sequelae after the disease, weaning Can provide food that can be chewed and swallowed safely and easily while maintaining the appearance of bread even if the person has insufficient chewing and swallowing functions such as infants and toddlers .
そして、この食品は包装後、加圧加熱殺菌、あるいは冷蔵または冷凍保存により長期保存することも可能とされる。
ここで、冷蔵あるいは冷凍に至るまでの工程を図１に示すフローにより説明する。 The food can be stored for a long time after packaging by sterilization under pressure, refrigeration or frozen storage.
Here, the process up to refrigeration or freezing will be described with reference to the flow shown in FIG.
　まず、上記に説明した様に、所定水分量のパン生地を製造する（ステップ１００）。すなわち、穀粉類１００質量部に対し、例えば、水の質量部が４０～１４０質量部を含有するパン生地を製造する。
ここで、パン生地の中には例えばイースト、糖類、油脂類など含有していること既に述べた通りである。また、上記穀粉類１００質量部に対して、例えば水の質量部は６０～１１０質量部にすることが好ましいものである。すなわち、特に水の質量部が１４０質量部を超えると、加熱処理後の窯落ちが激しく、咀嚼・嚥下容易な食品として適した物性が得られない。 First, as described above, bread dough having a predetermined moisture content is manufactured (step 100). That is, for example, bread dough containing 40 to 140 parts by mass of water with respect to 100 parts by mass of flour is produced.
Here, as described above, the bread dough contains, for example, yeast, sugars, fats and the like. For example, the mass part of water is preferably 60 to 110 parts by mass with respect to 100 parts by mass of the flour. That is, when the mass part of water exceeds 140 parts by mass, the kiln falling after the heat treatment is severe, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained.
　次に上記パン生地につき焼成などの加熱処理を行う（ステップ１０２）。この際、型などに入れて焼成することが好ましい。
そして、加熱処理された食品を冷却し、その後にスライスなど加工処理して食品を小分けなどする（ステップ１０４）。 Next, the bread dough is subjected to heat treatment such as baking (step 102). At this time, it is preferable to fire in a mold.
Then, the heat-treated food is cooled, and then processed by slicing or the like to subdivide the food (step 104).
　その後、前記小分けされた食品につき、所定の浸食処理を行う（ステップ１０６）。本発明による浸漬工程では、スライスなどの加工を行った食品１００質量部に対して、例えば水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物が５０～２００質量部の割合となるよう前記食品に例えば水、シロップ、コンソメスープ等の液体、あるいは例えばゼラチン溶液、寒天溶液などのゲル状組成物が均一に浸漬するようにして浸漬させることが重要である。 Thereafter, a predetermined erosion process is performed on the subdivided food (step 106). In the dipping process according to the present invention, 50 to 200 parts of a liquid composition such as water, syrup or consomme soup, or a gel composition such as a gelatin solution or an agar solution is added to 100 parts by mass of the processed food such as slices. It is important that the liquid is soaked in the food such that water, syrup, consomme soup, or a gel-like composition such as gelatin solution or agar solution is soaked uniformly.
そして、前記浸漬処理が充分でないと判断された場合（ステップ１０８でＮＯ）には、再度浸漬処理が行われる。また、浸漬処理が充分であると判断された場合（ステップ１０８でＹＥＳ）には、前記スライス可能などされて浸漬処理された食品につき、冷蔵あるいは冷凍用にパッキングされ（ステップ１１０）、冷蔵あるいは冷凍される（ステップ１１２）。
しかして、一般の食品市場には前記冷蔵あるいは冷凍された状態で販売されるものとなる。 If it is determined that the immersion process is not sufficient (NO in step 108), the immersion process is performed again. If it is determined that the dipping process is sufficient (YES in step 108), the food that has been dipped by being sliced or the like is packed for refrigeration or freezing (step 110) and refrigerated or frozen. (Step 112).
Therefore, the food is sold in the refrigerated or frozen state in the general food market.
そして、販売された冷蔵あるいは冷凍された前記食品は、図２乃至図４のフローに示すように一般の需用者に食される。
図２は、冷蔵あるいは冷凍された食品１につき、電子レンジ２で解凍し、食する場合を示したものである。図２から理解されるように、冷蔵あるいは冷凍された食品１のパックされたトレー４入り袋３の口をあけ、該電子レンジ２で約１分間（５００ｗの場合）解凍する。なお、電子レンジ２の機種によっては加熱時間が異なる場合もあり、加熱後いまだ冷たい場合には様子を見ながら１０秒ずつ暖めることも必要となる。 Then, the sold refrigerated or frozen food is eaten by general consumers as shown in the flow of FIGS.
FIG. 2 shows a case where the refrigerated or frozen food 1 is thawed and eaten in the microwave oven 2. As understood from FIG. 2, the mouth of the tray 4 containing the tray 4 packed with the refrigerated or frozen food 1 is opened and thawed in the microwave 2 for about 1 minute (in the case of 500 w). Note that the heating time may vary depending on the type of the microwave oven 2, and if it is still cold after heating, it is necessary to warm it by 10 seconds while watching the state.
解凍が終了したら、トレー４をひっくり返し、あらかじめ用意したお皿５などに移す。この際、食品は図示する様に、食パンなど食品の形態を有してお皿５上に盛られる。
そして、スプーン６などですくって食するものとなる。この際、加熱した食品の温度に充分注意する必要がある。なお、舌で簡単につぶすことが出来、噛むことが困難な人であっても楽に食することが出来る。また、しっとりやわらかで、前記スプーン６でミミまですくって食することが出来るほどである。 When the thawing is completed, turn the tray 4 over and transfer it to the prepared plate 5 or the like. At this time, as shown in the figure, the food has a form of food such as bread and is placed on the plate 5.
And you can eat with a spoon 6 and so on. At this time, it is necessary to pay close attention to the temperature of the heated food. In addition, it can be crushed easily with the tongue, and even people who have difficulty chewing can eat easily. In addition, it is moist and soft, so that it can be eaten with the spoon 6 with Mimi.
図３は、冷蔵庫７で解凍する場合を示したものである。まず、冷凍庫から冷蔵庫７へ移動して保管する。このとき、開封せずにそのままの状態で解凍する。ここで、冷蔵庫７での解凍後の消費時間はその後約２４時間以内となる。
次いで、袋３の口を開けて電子レンジ２で約２０秒（５００ｗの場合）加熱する。この際、必ず開封しておくものとする。 FIG. 3 shows a case where thawing is performed in the refrigerator 7. First, it moves from the freezer to the refrigerator 7 for storage. At this time, it is thawed as it is without opening. Here, the consumption time after thawing in the refrigerator 7 is within about 24 hours thereafter.
Next, the mouth of the bag 3 is opened and heated in the microwave 2 for about 20 seconds (in the case of 500 w). At this time, it must be opened.
その後、トレー４をひっくり返し、あらかじめ用意したお皿５などに移す。この際、食品は図示する様に、食パンなど食品の形態を有してお皿５上に盛られる。
そして、スプーン６などですくって食するものとなる。 Thereafter, the tray 4 is turned over and transferred to a previously prepared plate 5 or the like. At this time, as shown in the figure, the food has a form of food such as bread and is placed on the plate 5.
And you can eat with a spoon 6 and so on.
図４は、自然解凍した場合を示したものであり、図４に示すように、室温で１時間、開封せずにそのままの状態で解凍する。ここで、室温で解凍した場合の消費時間はその後、約６時間である。
解凍後は、袋３の口を開けて電子レンジ２で約２０秒（５００ｗの場合）加熱する。この際、必ず開封しておくものとする。
その後、トレー４をひっくり返し、あらかじめ用意したお皿５などに移す。この際、食品は図示する様に、食パンなど食品の形態を有してお皿５上に盛られる。
そして、スプーン６などですくって食するものとなる
FIG. 4 shows the case of natural thawing. As shown in FIG. 4, the thawing is performed without opening at room temperature for 1 hour. Here, the consumption time when thawed at room temperature is about 6 hours thereafter.
After thawing, the mouth of the bag 3 is opened and heated in the microwave 2 for about 20 seconds (in the case of 500 w). At this time, it must be opened.
Thereafter, the tray 4 is turned over and transferred to a previously prepared plate 5 or the like. At this time, as shown in the figure, the food has a form of food such as bread and is placed on the plate 5.
And you can eat with a spoon 6, etc.
　次に、実施例及び比較例により本発明を更に詳細に説明するが、本発明はこれらにより何ら制限を受けるものではない。
　
〔実施例１〕咀嚼・嚥下容易な食品の製造
例えば、小麦粉８５質量部、でんぷん１５質量部、糖類８質量部、油脂１０質量部、脱脂粉乳３質量部、食塩２質量部、生イースト３質量部、増粘安定剤０．２質量部、パン改良剤０．３質量部、水７５質量部をミキサーに投入し、低速で２分、中速で２分混合する。
その後、焼成用の型に入れた後、温度摂氏３８度、相対湿度８５％で１時間ホイロを取る。 EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, this invention does not receive a restriction | limiting at all by these.

[Example 1] Production of food that is easy to chew and swallow For example, 85 parts by weight of flour, 15 parts by weight of starch, 8 parts by weight of sugar, 10 parts by weight of fats and oils, 3 parts by weight of skim milk powder, 2 parts by weight of salt, 3 parts by weight of fresh yeast Parts, 0.2 parts by weight thickening stabilizer, 0.3 parts by weight bread improver, and 75 parts by weight water are mixed in a mixer and mixed for 2 minutes at low speed and for 2 minutes at medium speed.
Then, after putting in a mold for baking, take a proof for 1 hour at a temperature of 38 degrees Celsius and a relative humidity of 85%.
次いで、温度摂氏２１０度に設定したオーブンで３０分焼成し、パン様の食品を得る。
冷却後に、例えば、厚さ１８．５ｍｍにスライスし、このスライスした食品１００質量部に対し、例えば水１００質量部の割合になるように浸漬させることにより、咀嚼・嚥下容易な食品を得る。 Next, it is baked in an oven set at a temperature of 210 degrees Celsius for 30 minutes to obtain a bread-like food.
After cooling, for example, it is sliced to a thickness of 18.5 mm and immersed in 100 parts by mass of the sliced food so as to have a ratio of, for example, 100 parts by mass of water, thereby obtaining a food that can be easily chewed and swallowed.
　上記のようにして得られた咀嚼・嚥下容易な食品の硬さをクリープメーター物性試験システム（ＲＥ２－３３０５Ｓ　株式会社　山電製）で測定する。
ここで、硬さの測定方法は、日本介護食品協議会の定めるユニバーサルデザインフード製品試験法に従って実施した。
　得られた食品の硬さは、クラム部分で１．２５×１０４ N／ｍ2、クラスト部分でも１．３３×１０４ N／ｍ2とユニバーサルデザインフードの区分３「舌でつぶせる」の基準の２×１０４ N／ｍ2以下であった。

〔実施例２〕咀嚼・嚥下容易な食品の製造 The hardness of the food that is easy to chew and swallow obtained as described above is measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.).
Here, the measurement method of hardness was carried out according to the universal design food product test method defined by the Japan Nursing Food Council.
The hardness of the obtained food is 1.25 × 10 4 N / m 2 in the crumb part and 1.33 × 10 4 N / m 2 in the crust part. 2 × 10 4 N / m 2 or less.

[Example 2] Manufacture of foods easy to chew and swallow
例えば、小麦粉８５質量部、でんぷん１５質量部、糖類３５質量部、油脂２０質量部、液卵黄２０質量部、脱脂粉乳３質量部、食塩１．８質量部、生イースト７質量部、増粘安定剤０．２質量部、パン改良剤０．３質量部、水５５質量部をミキサーに投入する。
次いで、低速で２分、中速で２分混合する。 For example, 85 parts by weight of flour, 15 parts by weight of starch, 35 parts by weight of sugar, 20 parts by weight of fats and oils, 20 parts by weight of liquid egg yolk, 3 parts by weight of skim milk powder, 1.8 parts by weight of salt, 7 parts by weight of raw yeast, stable thickening 0.2 parts by mass of the agent, 0.3 parts by mass of the bread improving agent, and 55 parts by mass of water are charged into the mixer.
Then mix for 2 minutes at low speed and 2 minutes at medium speed.
その後、焼成用の型に入れた後、例えば、温度摂氏３８度、相対湿度８５％で１時間ホイロを取る。
次いで、温度摂氏２１０度に設定したオーブンで３０分焼成し、パン様の食品を得る。
冷却後、厚さ１８．５ｍｍにスライスし、該スライスした食品１００質量部を、水１００質量部に浸漬させることにより、咀嚼・嚥下容易な食品を得た。 Then, after putting in a mold for firing, take a proof for 1 hour at a temperature of 38 degrees Celsius and a relative humidity of 85%, for example.
Next, it is baked in an oven set at a temperature of 210 degrees Celsius for 30 minutes to obtain a bread-like food.
After cooling, it was sliced to a thickness of 18.5 mm, and 100 parts by mass of the sliced food was immersed in 100 parts by mass of water to obtain a food that was easy to chew and swallow.
　上記のようにして得られた咀嚼・嚥下容易な食品の硬さをクリープメーター物性試験システム（ＲＥ２－３３０５Ｓ　株式会社　山電製）で測定した。硬さの測定方法は、日本介護食品協議会の定めるユニバーサルデザインフード製品試験法に従って実施した。
　得られた食品の硬さは、クラム部分で２．８×１０４ N／ｍ2、クラスト部分でも２．６×１０４ N／ｍ2とユニバーサルデザインフードの区分２「歯ぐき舌でつぶせる」の基準の５×１０４ N／ｍ2以下であった。

〔比較例１〕通常のプルマンブレッドの製造 The hardness of the food that was easily chewed and swallowed as described above was measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the universal design food product testing method established by the Japan Nursing Food Council.
The hardness of the resulting food is, 2.8 × 10 4 N / m 2 in the crumb portion, of 2.6 × 10 4 N / m 2 and the universal design food in crust part Category 2 of the "Tsubuseru in the gums tongue." The reference value was 5 × 10 4 N / m 2 or less.

[Comparative Example 1] Production of ordinary pullman bread
小麦粉６０質量部、生イースト１質量部、パン改良剤０．１質量部、及び水３４質量部をミキサーボウルに投入し、フックを使用し、低速で２分、中速で２分混合し、中種生地を得る。
捏ね上げ温度は摂氏２４度であった。この中種生地を生地ボックスに入れ、温度摂氏２８度、相対湿度８５％の恒温室で、４時間中種醗酵を行なった。終点温度は摂氏２９度であった。この中種醗酵の終了した生地を再びミキサーボウルに投入し、さらに、小麦粉４０質量部、食塩１．９質量部、脱脂粉乳２質量部、上白糖５質量部及び水２７質量部を添加し、低速で３分、中速で３分ミキシングする。 60 parts by weight of flour, 1 part by weight of raw yeast, 0.1 part by weight of bread improver, and 34 parts by weight of water are put into a mixer bowl and mixed using a hook for 2 minutes at low speed and 2 minutes at medium speed. Get a medium dough.
The kneading temperature was 24 degrees Celsius. This medium seed dough was placed in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 degrees Celsius and a relative humidity of 85%. The end point temperature was 29 degrees Celsius. The dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 40 parts by weight of flour, 1.9 parts by weight of salt, 2 parts by weight of skim milk powder, 5 parts by weight of white sucrose, and 27 parts by weight of water are added, Mix for 3 minutes at low speed and 3 minutes at medium speed.
ここで練込油脂（マーガリン：油分含量８０質量％）５質量部を投入し、フックを使用し、低速で３分、中速で３分、高速で１分ミキシングを行ない、穀粉類１００質量部に対し、糖類含量が５質量部、油脂含量が４質量部である一般的な食パン生地を得た。
得られた食パン生地の捏ね上げ温度は摂氏２８度であった。ここで、フロアタイムを３０分とった後、２３０ｇに分割・丸目を行なった。次いで、ベンチタイムを２０分とった後、モルダー成形し、６本をＵ字にして３斤型プルマン型に入れ、温度摂氏３８度、相対湿度８５％で１時間ホイロを取り、温度摂氏２１０度に設定したオーブンで３０分焼成し、プルマンブレッドを得た。 Here, 5 parts by mass of kneaded fats and oils (margarine: oil content 80% by mass) is added, using a hook, mixing for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and 100 parts by mass of flour On the other hand, a general bread dough having a saccharide content of 5 parts by mass and an oil content of 4 parts by mass was obtained.
The temperature at which the obtained bread dough was kneaded was 28 degrees Celsius. Here, after 30 minutes of floor time was taken, 230 g was divided and rounded. Next, after taking a bench time of 20 minutes, the mold was molded, and the 6 pieces were U-shaped and placed in a 3mm-type Pullman mold. The proof was taken at a temperature of 38 degrees Celsius and a relative humidity of 85% for 1 hour, and the temperature was 210 degrees Celsius. Was baked in an oven set to 30 minutes to obtain a pullman bread.
上記のようにして得られた通常のプルマンブレッドの硬さをクリープメーター物性試験システム（ＲＥ２－３３０５Ｓ　株式会社　山電製）で測定した。硬さの測定方法は、日本介護食品協議会の定めるユニバーサルデザインフード製品試験法に従って実施した。
　通常のプルマンブレッドの硬さは、クラム部分で１．３×１０５ N／ｍ2、クラスト部分では５．４×１０５ N／ｍ2とユニバーサルデザインフードの区分２「歯ぐき舌でつぶせる」の基準の５×１０４ N／ｍ2よりも大きく、咀嚼・嚥下機能の低下した人には安全且つ容易に咀嚼・嚥下可能とは言いがたいものであった。 The hardness of the normal pullman bread obtained as described above was measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the universal design food product testing method established by the Japan Nursing Food Council.
Normal Pullman bread has a hardness of 1.3 x 10 5 N / m 2 in the crumb and 5.4 x 10 5 N / m 2 in the crust, which is a universal design hood category 2 “can be crushed by the gums” It was larger than the standard 5 × 10 4 N / m 2, and it was difficult to say that it was safe and easy to chew and swallow for people with reduced mastication and swallowing functions.
また、本発明と同様に通常のプルマンブレッド１００質量部を水１００質量部に浸漬させた後、上記と同じ方法で硬さを測定したところ、クラム部分で７．２×１０４ N／ｍ2、クラスト部分では２．５×１０５ N／ｍ2とユニバーサルデザインフードの区分２「歯ぐき舌でつぶせる」の基準の５×１０４ N／ｍ2よりも大きく、同様の処理によっても咀嚼・嚥下機能の低下した人には安全且つ容易に咀嚼・嚥下可能とは言いがたいものであった。 Moreover, when 100 mass parts of normal pullman breads were immersed in 100 mass parts of water like this invention, when hardness was measured by the same method as the above, it is 7.2 * 10 < 4 > N / m < 2 > in a crumb part. In the crust part, it is 2.5 × 10 5 N / m 2, which is larger than the standard 2 × 10 4 N / m 2 of the universal design hood category “can be crushed by the gums”. It was hard to say that a person with reduced function could chew and swallow safely and easily.
　以上の結果から、本発明で得られた食品は、パンとしての外観を維持したまま、咀嚼・嚥下機能の低下した人、特に、高齢者や病時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、咀嚼・嚥下容易な食品であるといえる。
From the above results, the food obtained in the present invention is a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, particularly those who are elderly, sick or in recovery, or who have sequelae after the disease. It can be said that even a person who has insufficient mastication and swallowing functions such as an infant in a weaning period is a food that can be easily chewed and swallowed.
１　　冷蔵あるいは冷凍した食品
２　　電子レンジ
３　　袋
４　　トレー
５　　お皿
６　　スプーン
７　　冷蔵庫
1 Refrigerated or frozen food 2 Microwave oven 3 Bag 4 Tray 5 Plate 6 Spoon 7 Refrigerator
　本発明により、パンとしての外観を維持したまま、咀嚼・嚥下機能の低下した人、特に、高齢者や病時あるいは回復期、あるいは病後の後遺症の残る人、離乳期の乳幼児等の咀嚼や嚥下機能が不十分な状態の人であっても、咀嚼・嚥下容易な食品及びその食品の形成方法を提供することができる。
この食品に対し、厚生労働省の定めるそしゃく困難者用食品の表示許可基準を満たす物性の食品や、ユニバーサルデザインフードなど、例えば高齢者用食品として提供されている惣菜系食品や適当な粘度のある野菜ピューレ等をかけて栄養バランスの良い食事として提供することができる。
あるいはジャム、フルーツソース、カスタードクリーム、チョコレートソース等の甘味のあるソース類をかけて提供することで、安全且つ容易に咀嚼・嚥下可能なデザート類を提供することができ、咀嚼・嚥下機能の低下した人の生活の質の向上に寄与できる。 According to the present invention, mastication and swallowing of a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, particularly an elderly person, a person who is sick or recovering, or who has a sequelae after illness, an infant in a weaning period, etc. Even a person with insufficient function can provide a food that can be easily chewed and swallowed and a method for forming the food.
For this food, foods with physical properties that meet the labeling permission standards for foods for people with difficulty masticating as defined by the Ministry of Health, Labor and Welfare, universal design foods such as prepared foods that are provided as foods for the elderly, and vegetables with appropriate viscosity It can be served as a meal with a good nutritional balance by applying puree.
Or by providing sweet sauces such as jam, fruit sauce, custard cream, chocolate sauce, etc., it is possible to provide desserts that can be chewed and swallowed safely and with reduced chewing / swallowing function. Can contribute to the improvement of the quality of life of those who have been.

Claims (7)

  1. 穀粉類１００質量部に対し、水が１４０質量部以上含有しない生地につき、膨張剤を利用して膨張せしめ、加熱処理を行なって食品形成すると共に、該食品の１００質量部に対して、液体あるいはゲル状組成物が５０～２００質量部の割合となるように、かつ前記食品を液体あるいはゲル状組成物に対し、液体あるいはゲル状組成物が前記食品に均一にいきわたるよう浸漬させて、硬さが５×１０４ N／ｍ2以下となる物性を備えた食品となし、該食品は冷蔵あるいは冷凍可能にパックされた、
    ことを特徴とする咀嚼・嚥下容易な食品。
    With respect to 100 parts by mass of flour, dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or Hardness is obtained by immersing the food in a liquid or gel-like composition so that the gel-like composition is in a ratio of 50 to 200 parts by mass so that the liquid or gel-like composition spreads uniformly in the food. Is a food having physical properties of 5 × 10 4 N / m 2 or less, and the food is packed so as to be refrigerated or frozen.
    Foods that are easy to chew and swallow.
  2. 穀粉類１００質量部に対し、水が１４０質量部以上含有しない生地につき、膨張剤を利用して膨張せしめ、加熱処理を行なって食品形成すると共に、該食品の１００質量部に対して、液体あるいはゲル状組成物が５０～２００質量部の割合となるように、かつ前記食品を液体あるいはゲル状組成物に対し、液体あるいはゲル状組成物が前記食品に均一状態となるよう浸漬させて、硬さが５×１０４ N／ｍ2以下となる物性を備えた食品となし、該食品を冷蔵あるいは冷凍可能にパックし、
    解冷蔵あるいは解凍後に再加熱処理して、前記パックより取り出し、食前に、硬さが略５×１０４ N／ｍ2以下となる物性を備えた食品とした、
    ことを特徴とする咀嚼・嚥下容易な食品の形成方法。
    With respect to 100 parts by mass of flour, dough not containing 140 parts by mass or more of water is inflated using an expansion agent, heat-treated to form a food, and with respect to 100 parts by mass of the food, liquid or The gel-like composition is in a proportion of 50 to 200 parts by mass, and the food is immersed in the liquid or gel-like composition so that the liquid or gel-like composition is in a uniform state in the food. And a food having physical properties of 5 × 10 4 N / m 2 or less, and the food is packed so that it can be refrigerated or frozen.
    Reheated after refrigeration or thawing, removed from the pack, and before food, with a food having a physical property of hardness of about 5 × 10 4 N / m 2 or less,
    A method for forming a food that is easy to chew and swallow.
  3. 上記穀粉類は、穀粉類１００質量部に対し、糖類を０．５～５５質量部含有させた穀粉類である、
    ことを特徴とする請求項１記載の咀嚼・嚥下容易な食品。
    The cereal flours are cereal flours containing 0.5 to 55 parts by mass of saccharides with respect to 100 parts by mass of cereals.
    A food product that can be easily chewed and swallowed according to claim 1.
  4. 上記穀粉類は、穀粉類１００質量部に対し、油脂類を０．５～４５質量部含有させた、
    ことを特徴とする請求項１または請求項３記載の咀嚼・嚥下容易な食品。
    The above flour contains 0.5 to 45 parts by weight of fats and oils with respect to 100 parts by weight of flour.
    4. A food product that can be easily chewed and swallowed according to claim 1 or 3.
  5. 上記穀粉類は、穀粉類１００質量部に対し、増粘安定剤を０．０１～５質量部含有させた、
    ことを特徴とする請求項１、請求項３または請求項４記載の咀嚼・嚥下容易な食品。
    The above flour contains 0.01 to 5 parts by weight of a thickening stabilizer with respect to 100 parts by weight of flour.
    A food product that can be easily chewed and swallowed according to claim 1, claim 3, or claim 4.
  6. 上記加熱処理は、生地を型に入れて焼成し、加熱処理した、
    ことを特徴とする請求項１、請求項３、請求項４または請求項５記載の咀嚼・嚥下容易な食品。
    The above heat treatment was performed by putting the dough into a mold and baking,
    A food product that can be easily chewed and swallowed according to claim 1, 3, 4, or 5.
  7. 前記パックされた食品は、加圧加熱殺菌されてなる、
    ことを特徴とする請求項１、請求項３、請求項４、請求項５または請求項６記載の咀嚼・嚥下容易な食品。     The packed food is sterilized by heat and pressure,
    A food product that can be easily chewed and swallowed according to claim 1, 3, 4, 5, or 6.
PCT/JP2010/003168 2010-05-10 2010-05-10 Food that is easy to chew and swallow, and process for production of the food WO2011141951A1 (en)

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PCT/JP2010/003168 WO2011141951A1 (en) 2010-05-10 2010-05-10 Food that is easy to chew and swallow, and process for production of the food
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